BLUEBERRY CREAM

Origin: Gedeb, Yirgacheffe, Ethiopia
Variety: Heirloom
Process: Anaerobic Natural
Farm: Halo Beriti
Roast: Omni
Best For: Filter • Espresso

Blueberry Cream is a vibrant and intensely fruit-forward Ethiopian coffee, bursting with ripe blueberry and tropical pineapple, supported by delicate lavender florals and a rich, creamy sweetness.

Sourced from the Halo Beriti washing station in Ethiopia’s renowned Yirgacheffe region, this coffee brings together the unmistakable floral elegance of the region with the depth and intensity of anaerobic natural processing. Expect a highly aromatic cup with layers of blueberry compote, juicy pineapple and fragrant lavender, complemented by a silky body and a long, sweet finish.

This is an expressive coffee that works beautifully as a filter, where its floral aromatics, tropical fruit and vibrant acidity have space to unfold. As espresso, it becomes richer and more concentrated, developing a creamy texture and jam-like blueberry sweetness that makes the name Blueberry Cream feel particularly fitting.

The coffee undergoes an anaerobic natural process. After careful sorting, the ripe cherries are sealed in fermentation tanks, where the absence of oxygen creates a controlled environment that intensifies their fruit character and aromatic complexity. The cherries are then transferred to raised African beds, where they are regularly turned and carefully monitored as they dry.

This combination of controlled fermentation and slow natural drying produces a coffee with remarkable depth and sweetness while retaining the clarity and floral character for which Yirgacheffe is celebrated.

We chose Blueberry Cream for its distinctive flavour profile and its ability to deliver intensity without sacrificing elegance. It is bold, tropical and unmistakably fruit-driven, yet remains beautifully structured and balanced, a memorable expression of contemporary Ethiopian coffee production.

This coffee is produced at the Halo Beriti washing station in the Gedeb district of Ethiopia’s Gedeo Zone. Situated at approximately 1,920–2,230 metres above sea level, the station works with coffee grown in the cool, high-altitude conditions that contribute to the region’s exceptional density, sweetness and aromatic complexity.

Halo Beriti receives freshly harvested cherries from more than 1,000 smallholder farmers in the surrounding community. These farms typically cultivate indigenous Ethiopian varieties beneath natural shade, using traditional farming systems that support biodiversity and healthy soils.

The washing station is operated by Boledu Coffee and led by Abeyot Ageze and Mebrahtu Aynalem. Alongside traditional washed and natural coffees, the team produces smaller experimental lots using anaerobic and other carefully controlled fermentation methods. The station contains around 220 raised drying beds, allowing the team to sort, turn and monitor the coffee closely throughout the drying process.

The result is an expressive and carefully produced coffee that combines Yirgacheffe’s celebrated floral character with the concentrated fruit and sweetness created through anaerobic natural processing. Blueberry Cream reflects both the remarkable growing conditions of Halo Beriti and the progressive work of the producers behind it.

V60 

Coffee: 18g

Water: 310ml

Temperature: 92°C

Total Time: ~2:30-3:00

Grind Size:  EK 8.5 / ~26-28 clicks on Commandate

Method

1. Rinse the paper filter, add 18g of coffee and gently level the bed

2. Bloom, add 50g of water

3. Swirl gently to ensure even saturation

4. Wait 30 seconds

5. Pour up to 150g total by ~1:00

6. Keep a steady, controlled pour

7. Pour up to 310g. Maintain a slow, consistent flow,

8. Let it drain completely (finish around 2:30–3:00)

 

Hario switch 

Coffee: 16g

Water: 280ml

Temp: 94°C

Time: 3:00

Grind size: EK 8 / ~25–27 clicks on Comandate

Method

1. Rinse paper

2. Add coffee 

3. Bloom with 50g of water for 30s (valve closed)

4. Open the valve for 30 seconds

5. Close the valve, add 150g of water (total 200g)

6. At 1m50s open valve

7. Let it drain

8. Slowly pour 280g of water 

9. Let it drain

Aeropress

Coffee: 14g

Water: 200ml

Temperature: 92°C

Total Time: ~2:45-3:00

Grind Size: 7-7.5 on EK / 24-26 on Comandante

Method:

1. Rinse the filter paper. Add 14g of coffee

2. Add all 200ml of water quickly

3. Stir 3-5 times gently

4. Insert plunger at ~0:20 (to stop dripping), let sit until 1:45-2.00

5. Press slowly (60 sec)

6. Finish around 2:45-3:00

Orea

Coffee: 18g

Water: 300ml

Temperature: 94°C

Total Time: ~2:30-3:00

Grind Size: 6-7 on EK / 20-24 on Comandante

Method:

1. Rinse the filter paper and preheat everything. Add 18g of coffee.

2. Spiral pour to 60g, wait 30s

3. Pour to 140g wait 30s

4. Pour to 220g, wait 30s

5. Pour to 300g and let it drain

 

Order before midday for next day dispatch.

We ship all orders via Royal Mail 24 Tracked. Deliveries typically arrive within 1–2 working days after dispatch.

All UK coffee orders qualify for free shipping.